RU2510912C1 - Method for production of preserves "fried dentex in tomato sauce" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one describes a method for production of preserves "Fried dentex in tomato sauce"; the method envisages recipe components preparation with introduction of ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling.

EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.

1 ex

Description

A known method of manufacturing canned food "Toot fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaves, boiling and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in a tin of vegetable oil, packing of a tin and sauce, sealing and sterilization (Handbook for the production of canned food. Volume 3. - M .: Pi evaya Industry, 1971, pp. 392-414).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the method of manufacturing canned food "Toot fried in tomato sauce", which involves preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter pepper, allspice, cloves, coriander and bay leaf, boiling and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in a vegetable oil of tin, packing of tin and sauce, sealing and sterilization according to the invention ground sauce of pumpkin seeds is additionally introduced into the sauce, which is poured with drinking water before mixing and kept for swelling, and the components are used in the following ratio of costs, wt. hours:

cog 1379.1 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 water before the release of the target product 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared onions are ground in a spinning top. Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I. Development of technology for functional sausages with additives from pumpkin seeds. - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato paste, drinking water, sugar, salt and ground black pepper, allspice, cloves, coriander and bay leaf. The resulting mixture is boiled until a solids content of about 15.5% is reached, and acetic acid is added to give a sauce.

The prepared chives are cut, breaded in wheat flour and fried in vegetable oil.

Tooth and sauce are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

When using tomato paste with a dry matter content that does not match the prescription, and / or acetic acid with a concentration that does not match the prescription, their costs are calculated for the equivalent dry matter and / or acid content, respectively, according to known dependencies (Collection of technological instructions for production canned food.Volume 1. - M .: APPP "Konservplodoizgot", 1990, p. 124).

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. Shown in the form of an interval onion consumption covers its possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, tin can No. 5 containing products obtained by the described technology and by the closest analogue was opened and mounted on a tripod in an inverted position. After 10-15 minutes, the experimental product completely drained from the can. The sauce of the product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

A method of manufacturing canned food "Toot fried in tomato sauce", which includes preparing the recipe components, chopping onions, mixing it with tomato paste, drinking water, sugar, salt, bitter black pepper, allspice, cloves, coriander and bay leaf, cooking and adding acetic acid to obtain a sauce, cutting, breading in wheat flour and frying in a vegetable oil of Zuban, packing of a Zuban and sauce, sealing and sterilization, characterized in that ground sauce is additionally introduced into the sauce from pumpkin seeds, which, prior to mixing with drinking water is poured and allowed to stand to swell, and the components used in the following ratio of expenses, parts by weight .:
cog 1379.1 vegetable oil 80.2 onion 42.5-43.1 Wheat flour 24 pumpkin seed meal 13.1 tomato paste, in terms of 30% solids content 91.4 acetic acid, calculated on 80% concentration 3.2 sugar 18.8 salt 17.6 black pepper 0.08 allspice 0.08 clove 0.08 coriander 0.08 Bay leaf 0.02 water before the release of the target product 1000.